Beat egg yolks until pale and frothy. Put half of the sugar in the egg whites and beat until stiff. Slowly add the remaining sugar into the egg yolks, then add the whiskey slowly, while beating. Whip the cream and fold in the egg whites.
*Note: Since this eggnog is made with raw eggs, be sure to use fresh, fresh eggs. People with digestive conditions, young children and the elderly should not be served anything with raw eggs.
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